At YayasanGaruda Kencana Raharja (YGKR), I coordinate operations across multi-site food operations and develop SOPs, checklists, templates, and reporting systems. I also coordinate follow-up across operations, finance, people, procurement, logistics, and field teams.
At FourPoints by SheratonSeminyak, I managed daily operations across an all-day dining restaurant, pool bar, semi-fine dining outlet, and MICE operations. I supported planning, reporting, cost monitoring, and inventory-related activities, and helped close an approximately 20% revenue achievement gap after performance had been tracking nearly 50% below target.
At FourPoints by SheratonKuta, I managed restaurant and bar operations, coordinating daily workflows, service standards, and operational administration. I supported consistent execution through documentation and cross-functional coordination.
Across my business operations projects, I structured multi-site workflows for menus, budgets, corrective-action tracking, and management reporting. I also developed readiness plans and practical controls for food safety, quality, and audit-ready documentation.
